Lots of fiber and flavor make this easy salad a perfect addition to any lunch or dinner. It is also a very easy dish to bring to a pot-luck. Everyone will love it and you know you will have a filling gluten-free option at the potluck.
Lentils come in a range of colors and any color will work in this recipe. You can make this with a bag of lentils that you cook or use Melissa’s pre-cooked lentils.
4 cups water or gluten-free stock
1 cup dried lentils
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1 cup red peppers, diced
1/4 cup red onion, diced
1 cup cucumber, peeled and diced
1/4 cup balsamic vinegar or lemon juice
3 Tablespoons olive oil
1 handful fresh basil, chopped (you can also use a 1-2 teaspoons dried basil)
2 cloves garlic, minced
salt and pepper to taste
Combine water (or broth) and lentils in a saucepan and bring to a boil. Cover and reduce heat. Simmer for 30 minutes or until lentils are tender. Drain the lentils and rinse under cold water. Place lentils in a large mixing bowl.
Combine remaining ingredients and stir well. Cover and chill until ready to serve.
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